Split Pea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stew combining yellow split peas and fresh spinach simmered with garlic, ginger, and berbere for a healthy vegetarian dish. This Ethiopian-inspired vegan recipe (vegetarian, gluten free), ready in about 50 minutes, pairs yellow split peas, rinsed, fresh spinach, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving

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Ingredients

1 cup yellow split peas, rinsed
4 cups fresh spinach, chopped
1 medium yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp berbere spice mix
3 cups vegetable broth
1 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp berbere spice mix; cook for 2 minutes until fragrant.
Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute to deepen the flavor.
Step 4: Add 1 cup rinsed yellow split peas and 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 30-35 minutes until the peas are tender.
Step 5: Mix in 4 cups chopped fresh spinach and cook for an additional 5 minutes until the spinach wilts and blends into the stew.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot with injera or bread for a nutritious vegetarian meal.